Types of Tea

A wonderful thing about tea is its great variety. A wide range of different colors, flavors, and aromas; all coming from the same plant.

Tea can be classified in six categories, with the degree of oxidation being the most important aspect regarding the type of tea.

Let’s take a look at each type of tea. The process can be different for specific teas, so they’re general descriptions.

Green tea

My favorite type of tea Green tea is minimally oxidized because the fixation process (to stop oxidation) is performed at the beginning. This is accomplished by steaming the tea leaves (Japanese method) or by pan-frying them (Chinese method).

Most Japaneses teas fall into this category, the most popular one being sencha. In case you’re interested, I have a list of all the types of Japanese green tea with brewing instructions.

Black tea

Black tea has the highest degree of oxidation. The tea leaves are first allowed to wither, then they are oxidized in a place with high humidity and some heat.

Black tea is the most popular tea in the west. It’s also the tea used in iced tea.